1/2 c. rice
1/2 lb. ground pork
2 eggs
2 tsp. salt
1/4 tsp. pepper
Cut cabbage coarsely, 1 head
1 1/2 lb. ground beef
1 can tomato soup
1 finely chopped onion
1 tsp. garlic powder
1 tbsp. dill weed

Cover with water and boil cabbage 10 minutes; drain. Par boil rice; drain. Mix meats, eggs, seasonings, onion and 1/2 can of soup. Add rice and mix well. Put half of the cabbage in a large lasagna pan; sprinkle with half of the dill weed. Spread meat mixture evenly over cabbage. Cover with rest of cabbage and sprinkle with remaining dill weed. Dilute the half can of soup with equal amount of water. Pour over cabbage. Cover with foil and bake for 1 1/2 hours in 350 degree oven.